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Ingredients
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24 peeled medium green prawns
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1 egg, lightly whisked
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45g (1/2 cup) desiccated coconut
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60ml (1/4 cup) vegetable oil
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1/3 cup bought chilli-lime mayonnaise
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2 tablespoons cold water
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1 avocado, halved, stone removed, peeled, thickly sliced
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140g pkt salad mix
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100g roasted capsicum, thinly sliced
Method
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1Combine prawns and egg in a bowl. Place coconut on a plate. Dip prawns, 1 at a time, in coconut.
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2Heat the oil in a large frying pan over medium-high heat. Cook the prawns for 1-2 minutes each side or until golden and cooked through.
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3Combine the mayonnaise and water in a small bowl. Divide the avocado, salad mix, prawns and capsicum among serving plates. Drizzle over the dressing.
Source: taste.com.au
